Sunday, June 2, 2013

Tomatillo Salsa Fiesta Burgers


I never knew what tomatillos were until I got them in my CSA box last year and had to figure out what to do with them! We also got a variety of peppers and made a pretty interesting hot sauce!?!?

I found that tomatillos to be best in a salsa. I made the below recipe last year for a contest. NO! I didn’t win…but man on man what an explosion of flavor. As you can see below this recipe calls for a lot of fresh ingredients and spices….but that’s what makes the best meals. If you have the time, make these juicy burgers on a sunny day and wow your guests. 

Tomatillo Salsa:
2 medium tomatillos, quartered
2 medium tomatoes, cored, seeded, quartered
1 orange pepper, quartered
1 tablespoon minced Garlic
4 oz jarred Cocktail Onions
4 oz. jarred organic Sliced Hot JalapeƱo Peppers
1/4 cup of cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Patties:
2 lbs ground chuck
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Avocado Spread:
2 ripe avocados
1 cup of cottage cheese
1/4 cup of cilantro leaves, finely chopped

2 tablespoons Extra Virgin Olive Oil
1 red onion
Vegetable oil, for brushing on the grill rack
1 medium head of radicchio
6 Ciabatta rolls

Directions:

To make tomatillo salsa, place all ingredients in a food processor and chop until finely chopped and set aside.

In a large bowl mix ground chuck and all seasonings using your hands. Add salsa to seasoned beef and mix well again. Spread beef on a non-stick cookie sheet making one large rectangle. Place cookie sheet with beef in the refrigerator.

To make the avocado spread, peel and seed the avocados and mash with a fork. Add cottage cheese and cilantro, and mix with a fork until creamy but chunky and set aside.

Heat a gas grill to medium-high.

Wedge the head of radicchio into six pieces leaving the leaves intact with the stem and place in a dish. Slice red onion into 6 medium-thick slices, discarding the ends. Drizzle olive over radicchio and onion and set aside.

Brush the grill rack with vegetable oil. Using a metal spatula, divide the large rectangle patty into 6 rectangle patties. Place the patties on the rack, cover, and cook, turning once, and cook about 5-7 minutes on each side.

Also place radicchio and onion directly on the grill and remove vegetables when lightly browned.

Place the rolls on the top rack of the grill, cut side down, to lightly toast.

To assemble the burgers, spread each side of the rolls with a large spoonful of creamy avocado spread. Place the patties on the bottom of each roll and top with red onion. Cut the stem off the radicchio and place grilled leaves on the burgers.

1 comment:

  1. These look amazing! I am going to have to Pin this recipe, thank you for sharing.

    Melanie
    My Imperfect...

    ReplyDelete